In this recipe the tender potatoes are boiled and combined with crispy raw summer squash and a makeshift pesto.

Bring water to a boil.  Add salt and 1 lb. new potatoes.  Boil for 10-15 minutes.  When the spuds are easily pierced with a knife but have not “exploded”, drain them and immediately cool in a bath of cold water.

Lie 1 medium or 2 small zucchini on a cutting board.  Use a vegetable peeler to shave off very thin slices the full width of the squash.  Cut the slices in half widthwise.

Place the shaved squash in a bowl and sprinkle with salt.  Allow to sit for  5 minutes, then toss and sprinkle with the juice of 1/2 a lemon.

In a small skillet, saute 4 minced cloves of garlic and 2 T. minced fresh rosemary in 4 T. olive oil over low heat until the garlic is soft but not brown.  Use a mortar and pestle (or small food chopper) to mash everything into a rough pesto.  Season with salt.

Toss the potatoes with the pesto to coat, then add the squash.  Season with salt and pepper.  Add grated parmesan cheese if you like.